Shelly's Recipe

DUBLIN POTATO SALAD

Category: Salad

3 large white potatoes
2 tbsp white vinegar
2 tsp sugar
1 tsp celery seed
1 tsp mustard seed
3/4 tsp salt, div.
2 cups finely shredded cabbage
12 ounce can corned beef or left over corned beef
1/4 cup chopped dill pickle
1/4 cup sliced green onion
1 cup mayonnaise
1/4 cup milk

Cover potatoes in lightly salted water and boil until tender. Drain, peel and cube. Combine vinegar, sugar, celery seed, mustard seed and 1/2 tsp salt; drizzle over still-warm potatoes. Cover and chill.

Just before service gently fold in cabbage, corned beef, pickle and onion. Combine mayo, milk and remaining 1/4 tsp salt; pour over salad. Gently toss. Serve in cabbage-lined bowl.